What is the minimum acceptable temperature for receiving hot TCS food?

The minimum acceptable temperature for receiving hot TCS (Time/Temperature Controlled for Safety) food is 135ºF. This temperature ensures that the food has been maintained at a safe level to prevent the growth of harmful bacteria that can thrive in the temperature danger zone. Receiving hot TCS food at this temperature indicates that the food has been kept hot enough to reduce the risk of foodborne illness, particularly when food is transported from one location to another.

Ensuring that hot TCS foods are received at or above this temperature is critical for food safety protocols, as it helps maintain the quality and safety of the food until it is served. Cooking and holding temperatures must adhere to these standards to protect consumers and maintain health regulations.